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Drinks and Coctails Recipes

  Added: Jul 27, 2006  •  Visited (741)  •  Print version Print this recipe (59)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
The Professor's Glogg
(Professorns Glogg)
What You Need:
  • 2 quarts dry red wine
  • 2 quarts muscatel
  • 1 pint sweet vermouth
  • 2 tablespoons Angostura bitters
  • 2 cups raisins
  • Peelings of 1 orange
  • 12 whole cardamoms, bruised in a mortar with a pestle or by covering with a towel and crushing with a rolling pin
  • 10 whole cloves
  • 1 piece (about 2 inches) fresh ginger
  • 1 stick cinnamon
  • 1½ cups (12 ounces) aquavit
  • 1½ cups sugar
  • 2 cups whole almonds, blanched and peeled

  • How To Cook:
    1. In a 6- to 8-quart enameled or stainless-steel pot, mix together the dry red wine, muscatel, sweet vermouth, bitters, raisins, orange peel and the slightly crushed cardamoms, whole cloves, ginger and cinnamon.

    2. Cover and let the mixture stand at least 12 hours so that the flavors will develop and mingle. Shortly before serving, add the aquavit and the sugar.

    3. Stir well and bring it to a full boil over high heat. Remove at once from the heat, stir in the almonds and serve the hot "Glogg" in mugs.

    4. In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.

    1. To make a simpler "Glogg", divide the quantities of spices in half and mix them with 2 bottles of dry red wine.

    2. Leave it overnight, then stir in ¾ cup of sugar and bring almost to a boil.

    3. Remove from the heat, stir in 1 cup of whole, blanched and peeled almonds, and serve hot.

    To Serve: 20 to 25
    This recipe is also available in:
    Cuisine » Europe » Sweden
    Main Ingredient » Berry » Grape & Raisin
    Main Ingredient » Nuts » Almond
    Main Ingredient » Herbs & Spices » Cardamom
    Dish » Desserts
    Drinks / Cocktails » Alcohol » Wine


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